Mushroom and Wild Rice Soup

Cook the black rice according to packet instructions, then set aside.

Meanwhile, start preparing your vegetables. Slice the leek in half and wash well to remove any dirt, then thinly slice the white and green parts and keep them separate. Finely chop or mince the garlic cloves and slice the ginger into thin matchsticks. Wipe any dirt from the mushrooms with a paper towel, then thinly slice.

In a medium-sized saucepan, heat 2 tbsp olive oil over medium heat. Add mushrooms a handful at a time, cooking for 4-5 minutes until tender. Make sure the liquid has evaporated before adding the next handful. When all the mushrooms are cooked, season with salt and pepper, transfer to a plate, and set aside.

Wipe out the pan, return to medium heat, and add the remaining 2 tbsp of olive oil. Add the green parts of the leek and salt, and sauté for 10 minutes or until starting to soften. Add the white parts of the leek and sauté for another 5 minutes or until soft and silky.

Add the garlic, ginger and pepper, and cook for a minute or so until fragrant.

Return the mushrooms to the pan, along with the cooked black rice and vegetable stock, and bring to a gentle simmer for 5 minutes. Add soy sauce and sesame oil, and stir through.

Serve in bowls and garnish with coriander leaves and chilli oil.